Some flavors just go together perfectly in the fall. Fresh, crisp apples and warm, spicy cinnamon are a beautiful example. Additonally, I think most of us will agree that everything tastes better with rich, creamy butter. These comforting fall ingredients come together to create this dreamy Apple Cinnamon Compound Butter.
Smear it on a slice of golden sourdough toast, atop fluffy pancakes and waffles, or take a savory approach and serve it with grilled pork chops. However you choose to enjoy this Apple Cinnamon Compound Butter, it promises to serve as a lovely addition to your fall cooking creations!
In a wide bowl, use a spatula to spread out the butter. Sprinkle with ½ tablespoon cinnamon and mix until combined. Set aside.
Add apple, maple syrup, and nutmeg to a non-stick skillet and cook over medium heat until the apple is softened, about 5 minutes. Add vanilla extract and continue to cook for 2 more minutes. Transfer to a small bowl and add remaining 1 ½ tablespoons cinnamon.
Once cool, mix the apple mixture into the butter mixture until evenly combined. Spread the butter into a thin layer again. Sprinkle the flaky salt on top and mix to combine.
Drop the compound butter onto a 10x10 sheet of wax paper. Fold up the sides and mold the butter into a 6-inch long log, rolling up and trimming the ends to secure once the shape has formed. Place in the fridge overnight to harden.
When ready to use, remove from the fridge 20 minutes before use.